Barley Jambalaya
Chef Sarah McKay of Detroit, Michigan via Cooking Matters

12:00 a.m. CST, February 21, 2011

Ingredients:

1 cup pearl barley
4 cups water
2 whole bay leaves
2 medium celery stalks
1 medium green bell pepper
3 medium inions
2 medium garlic cloves
4 ounces turkey ham
1 Tablespoon canola oil
2 (14 ½ oz) cans diced tomatoes, no salt added
1 teaspoon salt
½ teaspoon cayenne pepper
1 ½ teaspoon dried oregano
1 teaspoon ground black pepper

Place barley in a colander and rinse under cold water. Bring water, bay leaves and barley to a boil in medium saucepan over high heat. Reduce heat to low, cover saucepan and cook barley until tender and water is absorbed, about 45 minutes. Place barley in a colander, draining any excess water and set aside. Rinse celery and green pepper. Peel onions and garlic and rinse. Dice onions, celery and green pepper and mince garlic. Dice turkey ham into ¼ inch pieces. Add oil to large soup pot and heat over medium high heat. Add meat, onions, celery, peppers and garlic to the soup pot. Mix well. Sauté 5-10 minutes, scraping bottom of pan periodically. Add tomatoes. Turn heat to high and bring to boil. Add the 4 spices and stir to combine. Cover, reduce heat and simmer for 15 minutes. Add cooked barley to the meat and vegetable mixture, stir to combine. Cook over low heat for additional 5-10 minutes to blend flavors together.

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